Summer is a state of mind, and there are certain things that bring us right back to it — slicing up a whole watermelon, that sun-drunk feeling after a day on the beach, and tossing a giant bowl of this arugula, quinoa and nectarine salad.

If this salad seems familiar, that’s because we crave some version of it every summer and have run a few versions just like it. Peppery arugula, sweet stone fruit and a good dose of quinoa makes this dish an en easy, elegant way to get plenty of greens and plant proteins as a quick lunch or light dinner.

Learn to make this nectarine salad from integrative nutritionist and healthy recipe master, Jennie Miremadi. We’ll be whipping it up for brunches and beach picnics all summer…

Arugula Quinoa Nectarine Salad
Serves 2


For the salad:
4 cups organic arugula
1 nectarine, pitted and sliced
1/4 large red onion, thinly sliced
3/4 cup cooked organic quinoa
2 Persian cucumbers, thinly sliced crosswise
1/4 cup thinly sliced almonds
lemon vinaigrette

For the lemon vinaigrette:
2 Tbsp apple cider vinegar
2 Tbsp Meyer lemon juice
1/4 cup extra-virgin olive oil
2 Tbsp coconut aminos
1 Tbsp coconut nectar
1/2 tsp garlic powder
1/2 tsp onion powder
Himalayan pink salt and ground black pepper, to taste


For the salad:

In a large salad bowl, combine arugula, nectarine, onion, quinoa, cucumber and almonds.

Toss salad with enough lemon vinaigrette to coat.

Serve and enjoy!

For the lemon vinaigrette:

Add ingredients to Vitamix or other high-speed blender and blend until emulsified.

Adjust salt and pepper to taste.

Recipe credit: Jennie Miremadi

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